A fruit vinegar formula is characterized by being composed of the following components by weight: 1500g of vinegar, 50-80g of sea buckthorn, 80-100g of hawthorn, 30-50g of medlar, 50-80g of sealwort,30-50g of black date, 1000g of honey, 30-80g of mulberry and 80-100g of pueraria. A preparation method includes: (1) cleaning and drying the above materials; (2) pouring the dried materials into a tank and then pouring mature vinegar for soaking and sealing preservation with the temperature controlled at 20-25 degrees; (3) after preservation for 30 days, removing slag to obtain juice, adding honeyand stirring evenly. The formula has the following advantages of (1) helping the body to eliminate accumulated lactic acid, eliminating fatigue and promoting metabolism due to the fact that conversion reaction is formed in the body after a user drinks the fruit vinegar; (2) achieving functions of dispersing blood stasis and detoxification, softening and dilating blood vessels, improving microcirculation, reducing vascular resistance to increase blood flow and preventing myocardial ischemia, myocardial infarction and arteriosclerosis; (3) achieving effects of lowering cholesterol, lowering blood pressure, lowering blood lipids and various cardiovascular diseases.